Recipe for Spicy Gravy, jazzed up with South East Asian aromatics for a delicious kick to your roast!
Estimated reading time: 2 minutes
I call this Spicy Gravy, (spicy tasty, not spicy hot!) my traditional gravy jazzed up with some groovy South East Asian style herbs and spices, just one taste of it and you’ll be wondering why haven’t I done this before?! Trust me! Can you smell it? Lemongrass, galangal, ginger, lime leaves et al – psychedelic rapture in a gravy boat!
Essentially, for this Spicy Gravy Recipe, we are going to roast bones, wings and vegetables in a moderate oven, then cook/boil everything on the stove to reduce. I always have a batch of this in the freezer and for big occasions like Christmas, it’s made a day earlier and kept in the fridge. Then on the day itself, you add the juices from the roast when heating the gravy up and check final seasoning before serving. Easy peasy and no lemons required!
For festive ideas, check out the Christmas Page.
Shall we get our aprons on?
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Spicy Gravy Recipe
- bones if you have any from the butcher
- 6-8 chicken wings/drumsticks
- 1 onion quartered
- 4 cloves garlic whole
- 5 cm ginger sliced
- 2.5 cm galangal sliced (or 1 tsp paste)
- 1 leek cut roughly
- 1 celery cut roughly
- 1 carrot cut roughly
- 2 stalks lemongrass bruised
- 10 coriander seeds
- 10 white peppercorns
- 1 tsp salt
- 1 stalk lemongrass bruised
- 4 lime leaves torn slightly
- 1 tsp ground ginger
- 3 Tbsp plain flour
- 3 Tbsp vegetable oil
- 2.5 litres of boiling water
- salt and freshly ground pepper black is fine
- juice of ½ to 1 lime just before serving to taste
- Heat oven to 200˚C/400˚F (180˚C/350˚F fan).
- Place all the gravy ingredients A into a roasting pan or large casserole dish. Drizzle the oil all over. Mix everything up. Roast in the oven for 1 and half hours. The longer roasting time gives a darker and richer gravy
- Now, place the roasting dish on the hob on a low heat. Give everything a good stir, scraping the bottom of the pan. If dry add a splash of water and mix it all up.
- Add the flour and ginger and work it in to combine well. Leave it "cooking" for about 10-15 minutes to deepen the flavour even more.
- Turn the heat up, add the boiling water, lemongrass and lime leaves from B, stir and simmer on low heat for around 20-30 minutes until it's thickened to a gravy consistency.
- Check the seasoning then push everything through a sieve in to a clean jug or saucepan, squashing everything through the sieve with a large spoon.
- This can be the finished product. However as you've always got a roast going for the gravy, pour the strained juices from whatever roast you have into it and you'll have gravy to die for!
- As mentioned, this gravy can be made ahead and kept in the fridge overnight or even frozen. To serve, just add the juices from whatever roast you're having, a splash of port/sherry if you fancy and heat it up thoroughly.